If your kitchen could give a hug, it would taste like Creamy White Chicken Chili. It’s everything I crave on a busy weeknight in Asheville: tender shredded chicken, mellow white beans, sweet corn, and a silky, gently spiced broth—finished with cream and a squeeze of lime. This bowl is warm without being too spicy, creamy without feeling heavy, and just begging for a handful of cilantro and crunchy tortilla strips. Whether you’re brand-new to cooking or a seasoned chili maker, this recipe is simple, forgiving, and oh-so-satisfying. For best results, I make this Creamy White Chicken Chili on a gentle simmer so the flavors bloom without boiling.
Why You’ll Love Creamy White Chicken Chili
- Creamy yet light: The broth is silky—not gloopy—thanks to a smart blend of cream and broth.
- Beginner-friendly: Straightforward steps, pantry staples, and flexible timing.
- Big-batch magic: Feeds a crowd and tastes even better the next day.
- Custom heat level: Keep it mild or turn it up with jalapeños and cayenne.
- Meal-prep and freezer-friendly: Stores and reheats like a dream.
This chili is a gentle, cozy change of pace from tomato-based chilis—especially if you love Creamy White Chicken Chili with a little Southwestern charm.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts (or thighs)
- 1 tbsp olive oil or butter
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1–2 jalapeños, seeded and minced (adjust for heat)
- 1 (4 oz) can diced green chiles, mild or hot
- 1 1/2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp ground coriander (optional)
- 1/2 tsp smoked paprika (optional, for depth)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 4 cups low-sodium chicken broth
- 2 (15 oz) cans great northern or cannellini beans, drained and rinsed
- 1 1/2 cups frozen or canned corn (drained, if canned)
- 4 oz cream cheese, softened and cubed
- 1/2 cup heavy cream (or half-and-half)
- 1 tbsp fresh lime juice (plus more to taste)
- 1/4 cup chopped cilantro (optional)
For Serving (choose your favorites)
- Crushed tortilla chips or strips
- Shredded Monterey Jack or Pepper Jack
- Sliced avocado
- Thinly sliced green onions
- Extra cilantro, lime wedges, jalapeño slices
Ingredient note: Rotisserie chicken works beautifully here—skip the raw chicken step and stir in 3 cups shredded rotisserie chicken during the last 10 minutes.
Step-by-Step Instructions
For the creamiest Creamy White Chicken Chili, follow these simple steps and keep the heat moderate so dairy stays silky.
- Sauté aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and jalapeños; cook 3–4 minutes until softened. Stir in garlic for 30 seconds.
- Bloom spices: Add cumin, chili powder, coriander, smoked paprika, salt, and pepper. Stir 30 seconds to wake up the spices.
- Simmer chicken: Pour in chicken broth, green chiles, beans, and corn. Nestle in the chicken breasts. Bring to a gentle simmer; cover and cook 15–20 minutes, until chicken is cooked through (165°F).
- Shred & enrich: Remove chicken to a plate and shred with two forks. Meanwhile, reduce heat to low and whisk in cream cheese until melted and smooth. Stir in heavy cream.
- Finish: Return shredded chicken to the pot. Simmer 5 minutes to thicken slightly. Stir in lime juice and cilantro. Taste and adjust salt, pepper, and lime.
- Serve: Ladle into bowls and pile on toppings—crunchy chips, cheese, avocado, extra jalapeño, the works.
Slow cooker option: Sauté onion/jalapeño/garlic in a skillet first (for flavor). Transfer to slow cooker with broth, chiles, beans, corn, spices, and chicken. Cook on Low 4–5 hours or High 2–3 hours. Shred chicken, then stir in cream cheese and cream during last 20–30 minutes. Finish with lime and cilantro.
Instant Pot option: Sauté onion/jalapeño/garlic on Sauté mode. Add spices, broth, chiles, beans, corn, and chicken. Pressure cook 8–10 minutes, quick release, shred chicken, then stir in cream cheese and cream on Sauté-Low until smooth. Finish with lime and cilantro.
How to Serve Creamy White Chicken Chili
When I serve Creamy White Chicken Chili, I lean into contrasting textures and bright toppings to lift the creamy base. This chili is a canvas for fun toppings and textures. For a classic bowl, add crushed tortilla strips, a handful of Monterey Jack, and a lime wedge on the side. I also love a few thin avocado slices fanned on top—cool and buttery against the gentle heat. If you’re serving a crowd, set up a topping bar with bowls of sliced jalapeños, chopped cilantro, diced red onion, sour cream, hot sauce, and lime wedges so everyone can build their perfect bowl.
Round out the meal with a simple side: a green salad with lime-cilantro vinaigrette, warm skillet cornbread, or even a crusty loaf for dunking. For a lighter table, add a big tray of roasted carrots with maple glaze or a platter of crispy baked potato wedges—both give a crisp, cozy contrast to the creamy chili.
Hosting a weeknight meal prep party? Portion the chili into jars or sturdy containers, add toppings to mini baggies, and tuck a lime wedge on top. When lunchtime hits, squeeze in the lime, add the toppings, and you’ve got a fresh, cozy bowl in minutes.
How to Store Creamy White Chicken Chili
Leftovers of Creamy White Chicken Chili taste even better on day two, and storing it right keeps that silky texture. This chili is meal-prep friendly and reheats like a dream. Let it cool to room temperature, then store in airtight containers for up to 4 days in the fridge. The flavors bloom overnight, so day two is extra delicious.
To freeze, spoon into freezer-safe containers or zip-top bags (lay bags flat for easy stacking). Freeze for up to 3 months. Thaw overnight in the fridge or under cool running water, then reheat gently on the stovetop over medium-low, stirring occasionally.
If the chili thickens in the fridge, whisk in a splash of chicken broth or cream when reheating to bring back its silky texture. Avoid rapid boiling after the dairy is added—keep it to a gentle simmer so the cream stays smooth.
Transporting to a potluck? Warm it until steamy, then pour into an insulated slow cooker set to Warm. Pack toppings in separate containers so they stay fresh and crisp.
For another soothing, meal-prep-friendly bowl, don’t miss our Loaded Baked Potato Soup.
Tips to Make the Best Creamy White Chicken Chili
These tips protect the creaminess and depth of Creamy White Chicken Chili while keeping the method beginner-friendly.
- Layer flavor early: Sauté onions and jalapeños until fragrant; bloom spices in the fat for 30 seconds. It’s tiny effort, big payoff.
- Choose the right chicken: Thighs are juicier and forgiving; breasts are lean and cook fast. Both work.
- Cream cheese trick: Cube and soften first so it melts quickly without little specks.
- Adjust heat at the end: Add cayenne, hot sauce, or extra jalapeño after tasting so you don’t overshoot the spice.
- Thicken naturally: Briefly mash some beans in the pot or use an immersion blender for a few pulses before adding dairy.
- Balance is key: A good squeeze of lime wakes up the creamy broth; don’t skip it.
- Cheese matters: Monterey Jack melts silky-smooth; Pepper Jack adds gentle heat.
- Make it your own: Add a handful of spinach at the end, or roasted poblanos for smoky depth.
- Meal prep move: Cook and shred chicken ahead, then the chili comes together in about 20 minutes.
Want a sister recipe that’s rich and cozy with Italian flair? Learn more about Creamy Chicken Gnocchi Soup.
Variations of Creamy White Chicken Chili
Swap-ins and add-ons can keep Creamy White Chicken Chili fresh from week to week—here are some favorites.
- Green Goddess Chili: Swap jalapeños for roasted poblanos and add a handful of chopped spinach and fresh herbs at the end.
- Roasted Corn & Poblano: Char poblano peppers and corn under the broiler; chop and stir in for smoky sweetness.
- Extra Veggie: Stir in diced zucchini or bell peppers with the onions for color and texture.
- No-Bean (Keto-ish): Skip the beans and add extra chicken and cauliflower rice; simmer briefly to keep cauliflower tender.
- Turkey Twist: Use leftover shredded turkey; reduce simmer time.
- Bacon-Jalapeño: Crisp 3 slices bacon first; use drippings to sauté aromatics and crumble bacon on top to serve.
- Dairy-Free: Use a can of full-fat coconut milk instead of cream and skip the cream cheese; finish with extra lime for balance.
Each variation keeps the creamy, cozy heart of the recipe while letting you play to your pantry and cravings.
FAQs
1) Can I use rotisserie chicken?
Yes! Stir in 3 cups shredded rotisserie chicken after the cream cheese melts; simmer 5 minutes to heat through.
2) How do I make it thicker?
Mash some beans against the pot or simmer a few extra minutes. You can also stir in a tablespoon of instant mashed potato flakes for quick body.
3) Is it spicy?
It’s as mild or bold as you make it. Use one jalapeño for gentle warmth; add more or keep seeds for heat.
4) Can I make it in a slow cooker?
Yes—see the Slow Cooker Option above. Add dairy during the last 20–30 minutes for a smooth finish.
5) What beans work best?
Cannellini or great northern beans are creamy and hold shape nicely.
Final Thoughts
This Creamy White Chicken Chili is a forever favorite in my home kitchen—simple steps, everyday ingredients, and that just-right balance of cozy and bright. It’s the kind of bowl you’ll crave on chilly nights, share with neighbors, and tuck into lunch containers all week. Add your toppings, squeeze the lime, and enjoy every creamy, comforting spoonful.
Follow me on Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Creamy White Chicken Chili
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Tender shredded chicken, white beans, sweet corn, and a silky, gently spiced broth finished with cream and lime.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1–2 jalapeños, seeded and minced
- 1 (4 oz) can diced green chiles
- 1 1/2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp ground coriander (optional)
- 1/2 tsp smoked paprika (optional)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups low-sodium chicken broth
- 2 (15 oz) cans white beans, drained and rinsed
- 1 1/2 cups corn (frozen or canned)
- 4 oz cream cheese, softened and cubed
- 1/2 cup heavy cream (or half-and-half)
- 1 tbsp fresh lime juice
- 1/4 cup chopped cilantro (optional)
Instructions
1. Sauté onion and jalapeños in oil 3–4 min; add garlic 30 seconds.
2. Stir in spices, salt, and pepper; cook 30 seconds.
3. Add broth, green chiles, beans, and corn; nestle in chicken.
4. Simmer 15–20 minutes until chicken is cooked through; remove and shred.
5. Lower heat; whisk in cream cheese until smooth. Stir in cream.
6. Return shredded chicken; simmer 5 minutes.
7. Finish with lime juice and cilantro; adjust salt and pepper.
Notes
Rotisserie option: Stir in 3 cups shredded rotisserie chicken during the last 10 minutes.
Slow cooker: Add dairy in the last 20–30 minutes.
Instant Pot: 8–10 minutes high pressure; add dairy after.
Mash some beans to thicken naturally and brighten with extra lime to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 4g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 95mg